One Hour Beef Stew
Warm, hearty, and oh-so-satisfying, this One Hour Beef Stew is your go-to recipe for comfort food on a time crunch. Tender chunks of beef, seared to perfection, simmer alongside hearty carrots, fluffy russet potatoes, and a rich blend of beef broth, tomato paste, and aromatic herbs to create a deeply flavorful dish in just under an hour. A quick cornstarch slurry ensures the broth is thick and luscious, while a handful of bright green peas adds a pop of sweetness and color. Perfect for busy weeknights or cozy family dinners, this quick beef stew delivers all the classic flavors you crave in a fraction of the time. Garnish with fresh parsley for an elegant finishing touch, and serve with crusty bread for the ultimate comfort meal.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 large carrots, peeled and sliced into ½-inch rounds
- 2 medium russet potatoes, peeled and cut into 1-inch cubes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef stew meat with salt and black pepper. Add half of the beef to the pot, searing it on all sides until browned, about 3-4 minutes. Transfer to a plate and repeat with the remaining beef, adding the remaining tablespoon of olive oil if needed. Set all the browned beef aside.
Lower the heat to medium and add the diced onion to the pot. Sauté for 2-3 minutes, stirring often, until softened.
Add the minced garlic and cook for 1 minute, until fragrant.
Stir in the tomato paste and cook for another 1 minute, letting it blend with the onions and garlic.
Pour in the beef broth, scraping the bottom of the pot to deglaze and lift any browned bits.
Return the browned beef to the pot, along with the sliced carrots, cubed potatoes, Worcestershire sauce, thyme, bay leaf, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally, until the vegetables are tender and the beef is cooked through.
Mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the stew and simmer uncovered for 5-7 minutes, until the stew thickens.
Add the frozen peas and cook for an additional 2-3 minutes to warm them through.
Taste and adjust seasoning with additional salt or pepper, if needed.
Remove the bay leaf before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1582 mg | 69% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.9 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
